Chicken Enchilada Casserole
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A mexican take on chicken enchilada casserole, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 c. milk
- 1 medium onion, chopped
- 1 medium size can green chili salsa
- 1 c. sour cream
- 1 (2 lb.) pkg. grated cheese (Cheddar)
- 1 pkg. chicken breasts
- 1 pkg. corn tortillas
Method
Bake the chicken ahead of time so skin and bones can be removed.
Cut chicken into cubes.
Cut about 7 tortillas into strips.
Make gravy of the first 6 ingredients.
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